Heat coconut oil in a pan and sauté the leek on a low heat until soft.
Add the vinegar and agave syrup and cook for another 5 minutes until the mixture caramelises.
Boil the stock with the broccoli heads. Drain and let them cool.
Place broccoli heads on a lined baking sheet. Make 2 incisions on each and stuff with the leek mixture, Violife Slices Original (cut in half) and sage. Drizzle with olive oil and season with salt and pepper.